Korean Cheese Potato Pancakes (Gamjajeon)
Korean Cheese Potato Pancakes (Gamjajeon) combine the comforting flavors of potatoes with gooey melted cheese. Dunk them in dipping sauce and savor every bite!
Ingredients
- 400 g (14oz) russet potatoes peeled and grated. They can also be mashed providing a smoother result but a less jeon (Korean pancake) look.
- ¼ cup cornstarch - 1/4 cup / 34g cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 large green onions finely chopped
- 1 cup (120g )mozzarella (or cheddar or pecorino cheese) grated. I try to stick with mozzarella usually used in corn dogs.
Instructions
- Combine the grated potatoes, cornstarch, salt, pepper, and chopped green onions in a large bowl. Leave a little green onions to garnish later.
- Mix well until all the ingredients are thoroughly combined.
- Add the grated cheese and combine. If you mash the potatoes you can shape them into balls and add the cheese at the very center.
- Heat a non-stick pan over medium heat and add a drizzle of oil.
- Scoop a spoonful of the potato mixture onto the pan and spread it out into a round pancake shape.
- Repeat to make more pancakes, leaving enough space between each pancake.
- Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Sprinkle a generous amount of grated cheese on top of each pancake while they are still in the pan. Let the cheese melt for a minute or two.
- Transfer the pancakes to a serving plate and repeat the process with the remaining batter and cheese.
- Serve the Gamjajeon warm and enjoy the crispy exterior with the melty cheese interior. Garnish with green onions.
Notes
- Use starchy potatoes like Yukon Gold or russet potatoes for the best texture and flavor.
- Squeeze out excess moisture from the grated potatoes before mixing them with other ingredients. This will help achieve crispier pancakes.
- Mash the potatoes instead of grating them to make them round and smooth.